Servings 12 / Prep time 30 mins / Cook time 35 mins

1. Preheat the oven to 180°C/160°C fan and line two baking trays with silicone mats or greaseproof paper.
2. Crack the eggs into a small bowl and lightly whisk using a fork. Set aside.
3. Add 60g of the butter with the water to a medium saucepan and gently heat until the butter has melted.
4. Once the liquid starts to simmer, remove it from the heat.
5. Immediately add the sifted flour and vigorously mix using a wooden spoon until a smooth dough has formed.
6. Add the dough to a mixing bowl and allow it to cool for 15 mins.
7. Using a stand mixer or electric whisk, mix the dough for 2 minutes.
8. Gradually add the eggs a little at a time, mixing well between each addition. The mixture will separate at first and will come together as its mixed.
9. The dough is ready when it has a sheen and looks glossy. You might not need to add all the egg.
10. Place the dough into a piping bag fitted with a 15mm open star nozzle.
11. Pipe logs approx. 12cm in length onto your prepared baking trays, leaving a 5cm gap between each.
12. Bake for 25 mins initially, then using a cocktail stick, pierce a hole at one end of the buns.
13. Bake for a further 10 mins, until golden brown.
14. Remove from the oven, pierce the other ends and set aside to cool.
15. While the choux buns are cooling, break up the chocolate and add to a microwave safe bowl with the remaining butter. Microwave on a high heat setting for 1 min and stir.
16. Heat for 30 secs and stir again until no lumps remain.
17. Slice the choux buns in half and dip the top of each in the melted chocolate.
18. While the chocolate sets, whisk together the cream, icing sugar, Fruits of the Forest flavouring and gel food colouring. Stop whisking once the cream forms stiff peaks.
19. Pipe the cream onto the choux buns and place the chocolate lids on top.
20. Best eaten straight away!